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The French cook : a full and literal translation of La petite cuisiniere habile ; giving plain directions for making the most celebrated and delicious potages, entreés, entremets, crêmes, fritures ; sauces, pates, patisserie, confitures, geleés, &c. with delicacy and economy ; with full directions for preserving fruits, meats, fish, and vegetables

by: Friedel, Louise Béate Augustine, d.1818

Publication date: 1846

Topics: Cookery, French, cbk

Publisher: New York : Wm. H. Graham

Collection: university_pittsburgh; americana

Digitizing sponsor: University of Pittsburgh Library System

Contributor: University of Pittsburgh Library System

Language: English

120 p. ; 19 cm

Notes

1.) Pages are discolored & stained.

Addeddate: 2010-02-16 14:48:18

Call number: 31735060436437

Camera: Canon 5D

External-identifier: urn:oclc:record:1045614181

Foldoutcount: 0

Identifier: frenchcookfullli00frie

Identifier-ark: ark:/13960/t10p1q33t

Ocr: ABBYY FineReader 8.0

Openlibrary_edition: OL24166642M

Openlibrary_work: OL18030296W

Page-progression: lr

Pages: 126

Full catalog record: MARCXML

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Uploaded by BeckyM on February 16, 2010

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